Rotisserie Chicken Teriyaki Lettuce Cups are Asian lettuce wraps, made with lots of veggies, rotisserie chicken, and Teriyaki sauce. They’re easy to make and travel nicely, so they make the perfect desk lunch AND tailgate appetizer.
Rotisserie Chicken Teriyaki Lettuce Cups
Last month we had a beach picnic with a visiting family member…who loves all food.
I wanted to prepare a nutritious, cooler lunch (besides sandwiches), that would go the distance for our appetites, but I wanted to keep it healthy.
Uhm…nailed it with this one! It was light, nutritious, filling, and really tasty!
Ok, how do you make lettuce cups?
The simpler the better, yes? Yes! Here’s my process for my Chicken Teriyaki Lettuce Cups:
1. chop and saute produce
2. add teriyaki sauce
3. fold in rotisserie chicken and quinoa
4. allow to cool and scoop into lettuce
So, which lettuce is the best for lettuce cups? And how do you cut lettuce for lettuce cups?
I love using a simple lettuce requiring very little prep. In this case, baby romaine hearts. They’re perfectly sized and require only a few steps.
Simply cut off the ends, pull leaves apart, rinse, pat dry, and add filling to them.
Which Teriyaki sauce is the best?
That depends on your preferences, and you know I’m always coming up with simple recipes from scratch.
But for this one, I’m cheating with bottled Teriyaki.
I prefer a reduced-sodium sauce (nothing new there) but am most familiar with the Soy Vay brand as well as Trader Joe’s Soyaki Sauce.
Eventually, I’ll create a recipe for my own Teriyaki sauce, but until then, I’m cheatin’…and you can too!
Love to know your favs!
Yep, these lettuce cups are pretty much in my meal-prep rotation.
You can use them for summer picnics, weekday lunches, road trip grub, party appetizers…you name it!
Ingredients you’ll need for Rotisserie Chicken Teriyaki Lettuce Cups
- avocado oil (or olive oil)
- carrots
- snap peas
- green onions
- reduced-sodium teriyaki sauce
- rotisserie chicken
- cooked quinoa (optional)
- baby romaine heart lettuce leaves
- unsalted peanuts
- cilantro
Tools you’ll find handy for this recipe
- chef knife
- cutting board
- 10” nonstick skillet
- silicone spatula or spoon
Want more recipes using rotisserie chicken?
Check out my Skip the Takeout Chicken Fried Brown Rice, which is the perfect use for leftover brown rice!
My One Pot Chicken and Broccoli Rice. is a true, throw-and-go recipe requiring one pot and a stove top burner.
This 10 Minute Pesto Chicken Gnocchi Soup is a fabulous, leftover rotisserie chicken recipe that requires only 5 ingredients!
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Traci Antonovich
Yields 3 cups filling
Fresh carrots, snap peas, rotisserie chicken, quinoa, and Teriyaki sauce are sauteed and scooped into fresh, baby romaine hearts.
10 minPrep Time
10 minCook Time
20 minTotal Time
Save Recipe5 based on 10 review(s)
Ingredients
- 2 Tbsp Avocado Oil
- 1 cup Carrot (grated)
- 1 cup Snap Peas (chopped)
- 3 whole Green Onions (thinly sliced)
- 1/4 cup Reduced-Sodium Teriyaki Sauce
- 1 cup cooked Rotisserie Chicken (shredded)
- 1 cup cooked Quinoa (optional)
- 6-10 Baby Romaine Heart Leaves
- 2 Tbsp Peanuts (chopped for garnish)
- 1/4 cup Cilantro (chopped, for garnish)
Instructions
In a 10” nonstick skillet over medium flame, heat OIL; add CARROTS, SNAP PEAS, and GREEN ONIONS; sauté until fragrant and slightly translucent; stirring as needed (3-5 minutes).
Fold in TERIYAKI sauce; continue heating until filling is heated through, stirring as needed.
Remove from heat; allow to cool; stir in shredded CHICKEN and (optional) QUINOA; transfer to a storage container; cover and chill until ready to serve.
When ready to serve, fill the lettuce leaves 1/4 cup of chilled filling; top with CRUSHED PEANUTS and CILANTRO.
If you make this recipe, hit me up on the Insta by tagging @thekitchengirl #tkgrecipe…and make my day! Cheers to Asian food made fast!…and always to our health!
Traci Antonovich
About my recipes: Minimal meat & more plants!
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